---------- Recipe via Meal-Master (tm) v8.03
 
      Title: HSIA JEN CHING TAN (SHRIMP WITH STEAMED EGG)
 Categories: China, Seafood
      Yield: 4 Servings
 
      4    Eggs
  1 1/2 c  Soup stock (cold)
      1 ts Salt
      1 ts Wine
    1/4 ts MSG (optional)
      1 ts Soysauce (light)
     10    Shrimp, shelled
      6    Chinese parsley pieces
 
   Procedure:
  
   1) Lightly beat the eggs in a bowl.  Add the soup
  stock, salt, wine, MSG, and soysauce.  Mix well.  Pour
  the mixture through a sieve.
  
   2) Clean the shrimp with a little salt and rinse with
  water. Then drain and pat dry.
  
   3) Pour the beaten eggs in a bowl.  Arrange the
  shrimp and parsley over the eggs.  Then place into a
  boiling steamer.
  
   4) Steam it over high heat for 2 minutes.  Then
  reduce the heat to low and continue to steam for 20
  more minutes until firm and done. Serve in the bowl in
  which it was steamed.
  
   Postec by [Cookie Lady] from Pei Mei's Chinese Cook
  Book Volume II by Fu. Pei Mei  Printed by Chiu-Yu
  Printing Co, Ltd (1974)
 
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